I belong to Assam, where you could easily get fresh bamboo shoots and sometimes even dig them up oneself.
All bamboo shoots are toxic when raw. They contain hydrocyanic acid which in most countries is removed by boiling the bamboo shoots and then discarding the cooking water. The length of time required depends on the variety and the freshness of the bamboo shoots (the older they are, the more hydrocyanic acid is developed) and can be as little as ten minutes or as much as several hours.
As a rule of thumb, if you are buying whole raw bamboo shoots from a grocery store, they will be a type which requires less preparation time, and should be peeled, sliced then placed in cold water, brought to a boil, then drained with the water being discarded. Repeat three times, then cook as the recipe directs. Don't cook for too long after bringing to a boil each time, as the bamboo shoots will lose their crispness. I would personally feel a little unhappy about only soaking them without any cooking, as it is unlikely that you are going to have access to bamboo shoots of the same type and freshness.
However, once you've done this cooking process, don't worry about toxicity. After all, there are also plenty of other vegetables which are not okay to eat raw, but are perfectly fine once cooked (arbi springs to mind, for one), it's just that you are probably more used to cooking the others.
If you are in an Asian grocery in the US and they are selling bamboo shoots loose, they will be raw only if they are being sold whole and unpeeled, with all the outer layers of husk intact. If they are already peeled, sliced, and soaking in water, they have already been cooked and can be eaten as is.
If you are using canned, a very brief blanch in boiling water should help remove any unpleasant taste from the cans.
Courtesy: https://www.facebook.com/assameserecipes?hc_location=timeline
All bamboo shoots are toxic when raw. They contain hydrocyanic acid which in most countries is removed by boiling the bamboo shoots and then discarding the cooking water. The length of time required depends on the variety and the freshness of the bamboo shoots (the older they are, the more hydrocyanic acid is developed) and can be as little as ten minutes or as much as several hours.
As a rule of thumb, if you are buying whole raw bamboo shoots from a grocery store, they will be a type which requires less preparation time, and should be peeled, sliced then placed in cold water, brought to a boil, then drained with the water being discarded. Repeat three times, then cook as the recipe directs. Don't cook for too long after bringing to a boil each time, as the bamboo shoots will lose their crispness. I would personally feel a little unhappy about only soaking them without any cooking, as it is unlikely that you are going to have access to bamboo shoots of the same type and freshness.
However, once you've done this cooking process, don't worry about toxicity. After all, there are also plenty of other vegetables which are not okay to eat raw, but are perfectly fine once cooked (arbi springs to mind, for one), it's just that you are probably more used to cooking the others.
If you are in an Asian grocery in the US and they are selling bamboo shoots loose, they will be raw only if they are being sold whole and unpeeled, with all the outer layers of husk intact. If they are already peeled, sliced, and soaking in water, they have already been cooked and can be eaten as is.
If you are using canned, a very brief blanch in boiling water should help remove any unpleasant taste from the cans.
Courtesy: https://www.facebook.com/assameserecipes?hc_location=timeline
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